8 c. flour
2 c. milk
2 pkgs. yeast
1 lb. butter (cut 1 stick into flour)
1 tsp. salt
1/3 c. sugar
3 eggs

Sift flour, salt together. Cut in one stick of the butter. Dissolve yeast in lukewarm milk. Add sugar to milk mixture. Beat eggs well, add them to the milk mixture. Pour this into the flour, mix well until smooth. Put dough on a floured surface, roll out into a rectangular shape. Take a stick of butter and grate, or if soft, spread over the dough; fold the dough in thirds as you would a letter. Then roll out the dough again, spread the butter on it, repeat the folding process.

Roll out the dough AGAIN and spread the butter again. AGAIN, fold the dough, but this time do not roll out. Cut the dough into six pieces; wrap in foil and freeze until needed. When needed, thaw, roll dough as you would a pie crust, cut in eight pieces (triangular shape). Then roll these pieces, starting at the wide end. Bake at 400 degrees until brown. NOTE: After rolling the rolls into croissant shape, I let mine set out for at least an hour or so to rise before baking.